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  • Brandy Sauce
  • 2 garlic cloves, minced
  • 2 teaspoons Food Club olive oil
  • ¼ cup plus 2 tablespoons brandy
  • 3 cups less-sodium beef broth
  • 2 teaspoons chopped fresh thyme
  • 4 tablespoons Food Club unsalted butter, softened
  • 2 teaspoons Maille® Dijon Originale mustard
  • 1 teaspoon Food Club salt
  • 1 teaspoon Food Club pure ground black pepper
  • Pepper-Crusted Roast
  • 1 (3½- to 4-pound) sirloin strip roast, fat trimmed, cut crosswise in half
  • 3 tablespoons coarse ground black pepper
  • 2 teaspoons Food Club salt
  • ¼ cup Food Club extra virgin olive oil


  1. Prepare Brandy Sauce: Heat medium saucepot over medium-high heat until hot. Add garlic and oil and cook 3 minutes, stirring occasionally. Reduce heat to medium; add brandy and cook 1 to 2 minutes or until almost evaporated. Add broth and thyme; heat to boiling over high heat. Reduce heat to medium-low and simmer 30 minutes. Stir in butter, Dijon, salt and pepper.
  2. Meanwhile, prepare Pepper-Crusted Roast: Preheat oven to 350°. Rub roast with pepper and salt. Heat large skillet over medium-high heat until hot. Add oil and beef; sear all sides of beef 1 minute or until browned. Transfer roast to roasting pan; roast 20 to 22 minutes or until internal temperature reaches 135° for medium-rare, turning beef once halfway through cooking. Let stand 5 minutes before slicing. Serve sauce over beef.

  • 367 Calories
  • 18g Fat (7g Saturated)
  • 110mg Cholesterol
  • 1157mg Sodium
  • 3g Carbohydrates
  • 1g Fiber
  • 37g Protein